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Curiously Kentish Short-Listed In Great British Farm Produce Awards

Curiously Kentish,
the café-delicatessen in Birchington-on-Sea has had itsSalami Chorizo Verdi short-listed
in this year's Great British Food Farm Produce Awards.

Having made it
through the qualifying round of the charcuterie section, the salami will be
judged by TV chef Rosemary Shrager, who runs an eponymous cookery school in
Tunbridge Wells.

The winners
will be announced on Monday 29th June.

The salami,
which is unique to Curiously Kentish, is based on a South American version of
green cooking chorizo. Curiously Kentish chefs Jason Freedman and Kevin Faux
developed their salami based on the same concept.

“It's a secret
recipe that we hold dear to our hearts, as it is our most popular and our
customers' favourite salami,” said Jason Freeman, adding, “Essentially, it's
Kentish pork and back fat with spinach, coriander, green chilli, green
peppercorn, parsley and a little bit of magic.”

The salami is
cured and dried for between 2 and 3 months to mature fully and create the
delicate balance of flavours.

“It has a great
flavour profile – sweet, fragrant, a little fiery with a smooth and lingering
aftertaste,” said Jason, who is in discussions with a number of high end retail
and wholesale establishments, so make Curiously Kentish's Salami Chorizo
Verdi available to a wider audience.

Jason Freedman
recently announced the sale of the Minnis Bar & Restaurantto Shepheard Neame, where he first
developed a keen interest in ancient culinary crafts brought to the Kent coast
by Roman invaders 2,000 years ago. He is now preserving the abundance of
high quality meat, game, fish and seafood available locally, using a range of
curing, pickling, brining, salting and cold smoking techniques. The unique
flavours that these bring can now be sampled through a selection of homemade
salt beef, pastrami, sweet-cured pork loin, venison, corned beef, sausages and
chorizo, accompanied by homemade pickles and chutneys at the Curiously Kentish
deli-café.

In November
Freedman and Faux will travel to Tuscany in Italy to advanced 6-day Sapori
(theory) & Salumi (practice) course to extend their knowledge, learning how
to making a wide variety of traditional artisan Tuscan salumi (cured pork
products), to enhance their existing range of home cured meat offerings.www.sapori-e-saperi.com

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